Lentil-Stuffed Baked Fennel - cooking recipe

Ingredients

2 tbsp sunflower oil
1 None onion, finely diced
1/3 lb red lentils
2 1/2 cups vegetable stock
1/4 lb button mushrooms, halved
4 None spring onions, trimmed and thinly sliced
1 tbsp white wine vinegar
1 pinch granulated sugar
1 tbsp fresh oregano or 1 tsp dried oregano, plus extra to garnish
4 None fennel bulbs, peeled and halved
1/3 lb Parmesan cheese, grated

Preparation

Preheat the oven to 325\u00b0F. Heat 1 tbsp oil in a saucepan, add the onion and saute for 4-5 mins. Add the lentils and cook for 1-2 mins then pour in the stock and simmer over medium heat for 10-12 mins. Drain the lentils and reserve 3/4 cup cooking liquid.
Meanwhile, heat 1 tbsp oil in a frying pan, add the mushrooms and saute for 5-6 mins until golden. Add the spring onions and continue to cook for 2-3 mins. Mix in the lentils, vinegar, sugar and oregano. Season.
Spoon the lentil filling onto the halved fennel bulbs then place them in a baking dish. Pour in the reserved cooking liquid. Sprinkle with Parmesan then place in the oven to bake for 40-50 mins. Garnish with oregano then serve.